Ingredients

60 gm mixed bitter leaves, such as radicchio, and white and red witlof

¼ cup (loosely packed) chervil leaves

2 tbsp each of (loosely packed) watercress and tarragon leaves

3 chives, cut into 2cm lengths

2 tsp coarsely chopped dill

Palm sugar dressing

1 tsp light palm sugar

2½ tbsp extra-virgin olive oil

2 tsp each of sherry and red wine vinegar

¼ clove of garlic, crushed

Method

Main

1

For dressing, heat palm sugar in a small saucepan for 1½ minutes over high heat or until caramelised, add 1 tbsp water to deglaze, remove from heat, then gradually add oil, vinegars and garlic, whisking to combine. Add herbs.

2

Combine salad leaves and herbs, season to taste, add dressing, toss well and serve.